BASIC SKILLS TRAINING
In June 2024, an exciting collaboration took place as the Philippine Arab Cooperation Council Inc. (PACCI) partnered with the United International Maritime Training and Assessment Center (UIMTAC), a TESDA-accredited training center located at SEA Tower Building, 2332 Roxas Blvd. Cor Arnaiz Avenue, Pasay, 1300, Metro Manila. This partnership aimed to unlock the potential of rightsholders through dynamic basic skills training, transforming ambition into achievement with a hands-on learning approach designed to make a lasting impact.
With the invaluable guidance of UIMTAC President Mr. Wilhermino S. Maniego and the dedicated support of instructors Mr. Virgilio D. Ulit, Mr. Melvin T. Tayao, and Mr. Jievic Tobiano, the rightsholders immersed themselves in the basic skills training. The feedback was overwhelmingly positive, with participants praising both the training center and the instructors’ remarkable proficiency, which turned the training into an engaging and enlightening experience.
This PACCI, CFSI and VOICE initiative was conducted to empower and enhance the rightsholders’ skills, with courses that aims to either teach new talents or polish existing skills. The program included a range of engaging courses: Bread and Pastry, Bartending, Cookery, Food and Beverage, and Housekeeping.
Bread and Pastry
Mr. Virgilio D. Ulit, the Bread and Pastry instructor, offered comprehensive training in baking. His curriculum covered a variety of topics, including sweet dough preparation for different breads and pastries, cakes, muffins, cookies, pizza, puto, bars, and cinnamon rolls. Additionally, students learned about measurements and conversions, types of flour and leavening agents, oven temperatures, and proper food hygiene.
The first batch of trainees graduated in June 2024, receiving certificates after completing an 18-day practical training course.
The second batch, consisting of eight rightsholders, began on July 22, 2024, and concluded on August 15, 2024. The third batch, which started on July 29, 2024, and ended on August 22, 2024, included five rightsholders. Each participant had the opportunity to learn and share their baked goods with peers. This inclusive approach underscores the program’s commitment to providing equal opportunities for all rightsholders.
Cookery and Bartending
Mr. Melvin T. Tayao, the instructor for Cookery and Bartending, taught a diverse range of international cuisines, including Japanese, Korean, Indian, Filipino, and Greek. These skills are valuable for those pursuing careers in the restaurant industry.
In the Bartending course, students learned to mix standard international cocktails as well as non-alcoholic versions. The course, which took place from July 29 to August 9, 2024, included practical demonstrations where students showcased their new skills. All participants were male, and they actively engaged in preparing and presenting various drinks. The class emphasized not only the technical aspects of cocktail mixing but also the importance of building rapport with customers.
The Cookery class, held from July 29 to August 13, 2024, involved six rightsholders learning to prepare a variety of international dishes over 12 days. This training provided practical experience and demonstrated the culinary skills acquired throughout the course.
Housekeeping and Food & Beverage
The Food and Beverage class, which enrolled two participants, took place from July 29 to August 9, 2024. This course focused on essential skills for the food and beverage industry, emphasizing practical applications and industry standards.
The Housekeeping class, also held from July 29 to August 9, 2024, included two rightsholders. The course combined lectures with hands-on practice, emphasizing practical applications over theoretical lessons. Students were monitored by their UIMTAC instructor while performing room cleaning tasks and were required to wear appropriate attire for safety and hygiene. Key skills taught included various napkin folding techniques, which students demonstrated with pride. The practical nature of the class prepares students for real-world scenarios in the hospitality industry.
“The training has ended with the food and desserts cooked by the rightsholders for everyone to enjoy during the graduation ceremony.